Chalupa meat

Oh...soooo...good!!! The meat is awesome and tender.  We put it in flour tortillas and it was yummy!

~Recipe~

• 1  pound  dried pinto beans
• 1  (3 1/2-pound) bone-in pork loin roast**I used bone out**
• 2  (4-ounce) cans chopped green chiles
• 2  garlic cloves, chopped
• 1  tablespoon  chili powder
• 2  teaspoons  salt
• 1  teaspoon  dried oregano
• 1  teaspoon  ground cumin
• 1  (32-ounce) box chicken broth
• 1  (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro**Best invention EVER**

Rinse and sort beans according to package directions.

Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast. 

Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened. You can spoon it over corn tortillas, taco bowls, corn bread etc...get creative! Enjoy~